Pecan Cheesecake Pie
An Easy Thanksgiving Dessert Table Delight. Thanks Tonya for this inspiration.
Equipment
- 2 medium mixing bowls
Ingredients
- 1 (9 inch) unbaked pie crust, thawed
- 1 (8oz) pkg cream cheese, softened
- 1/4 cup white granulated sugar
- 4 large eggs, DIVIDED
- 1 tsp vanilla extract
- 1 cup chopped pecans
- 1 cup light corn syrup
- 1/4 cup brown sugar packed
Instructions
- Preheat oven to 375 degrees.
- In a medium bowl using an electric hand mixer, beat cream cheese until smooth. Add in white granulated sugar and beat to mix. Add in 1 egg and vanilla, beat again until smooth and well incorporated.
- Pour cream cheese mixture into pie crust and spread evenly. Sprinkle pecans over top of cream cheese mixture to cover.
- In another medium bowl beat remaining 3 eggs until blended. Add in corn syrup and brown sugar. Beat again until well incorporated.NOTE: I spray my measuring cup with non-stick cooking spray before measuring out the corn syrup to help pour into bowl.
- Pour mixture over the pecans slowly. This will fill the pie crust to the top. Place pie crust onto a lined sheet pan. (This will help with any spillage.)
- Bake in preheated oven for 25-30 minutes until pie is golden brown and set. (The pie should not jiggle in the center. If it does, bake another few minutes until set.)
- Cool pie completely on a wire rack before slicing. Enjoy.
Thank you for saving your family dinner happy thanks giving God bless